Apple And Smoked Bacon Salad With Lychees And Chili Nuts Recipes

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CHEFS SALAD WITH APPLEWOOD SMOKED BACON TURKEY AND TOMATO-Y FRENCH DRESSING



Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 head iceberg lettuce, chopped
Cooked turkey tenderloin, diced, about 12 ounces
1 cup diced Cheddar
1 cup diced ham
1 cup shredded carrots
1/2 cup sliced black olives
1/4 cup diced red onion
2 hard boiled eggs, halved or quartered
1 (10-ounce) can condensed cream of tomato soup
1/2 cup reduced-sodium chicken broth or water
1/4 cup sherry vinegar
1 teaspoon paprika
1 teaspoon dry mustard
Salt and freshly ground black pepper

Steps:

  • Arrange lettuce on a serving platter and top with turkey, Cheddar, ham, carrots, olives, and onion. Arrange eggs alongside the edges of platter.
  • In a medium bowl, whisk together soup, broth, vinegar, paprika, and dry mustard. Season to taste with salt and black pepper. Pour some of the dressing over the salad and reserve the extra to serve alongside.

APPLE AND SMOKED-BACON SALAD WITH LYCHEES AND CHILI NUTS



Apple and Smoked-Bacon Salad with Lychees and Chili Nuts image

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

Provided by David Chang

Time 45m

Yield Makes 8 (first course) servings

Number Of Ingredients 11

1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
  • Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
  • Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
  • Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
  • Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.

APPLE BLUE CHEESE SALAD



Apple Blue Cheese Salad image

Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.

Provided by ALRIESTER

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 6

1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
½ cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce

Steps:

  • Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
  • Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
  • In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 10.9 g, Cholesterol 33.7 mg, Fat 29.6 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 1011.7 mg, Sugar 5.2 g

CURLY ENDIVE AND APPLE SMOKED BACON SALAD



Curly Endive and Apple Smoked Bacon Salad image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound thick cut slab bacon, cut into 1/4- inch pieces, lardons
2 tablespoons chopped shallots
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup olive oil
1 head chicory, cut into bite-size pieces, well washed and dried
1 cup fresh croutons

Steps:

  • Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
  • Toss chicory pieces with bacon, vinaigrette and croutons.

CURLY ENDIVE AND APPLE SMOKED BACON SALAD



Curly Endive and Apple Smoked Bacon Salad image

Provided by Michael Lomonaco

Categories     Salad     Bacon     Summer     Endive

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 pound thick-cut slab bacon, cut into 1/4-inch pieces (lardons)
2 tablespoons chopped shallots
1 tablespoons Dijon mustard
1/4 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup olive oil
1 head curly endive, cut into bite-size pieces, well washed and dried
1 cup fresh croutons

Steps:

  • Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
  • Toss curly endive pieces with bacon, vinaigrette, and croutons.

SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, BACON



Spinach Salad With Smoked Chicken, Apple, Walnuts, Bacon image

Great Fall main dish salad. Use thick-sliced smoked chicken from the meat dept. or you can substitute smoked turkey from the deli. For more sweet/sour, add another tsp. vinegar. From Food and Wine.

Provided by Gadget_Queen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup walnuts, chopped
1/4 lb bacon, sliced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1/3 cup cooking oil
2/3 lb smoked chicken breast, sliced
1 lb spinach, washed, stems removed (9 cups)
1 small red onion, chopped fine
1 apple, tart, peeled, cored, 1/2 inch cubes

Steps:

  • Heat oven to 350. Toast walnuts about 8 minutes. Let cool.
  • Cook bacon until crisp. Drain and crumble.
  • Whisk vinegar with mustard, salt and pepper in a small glass or stainless bowl. Whisk in oil.
  • In large bowl, combine 2 Tbsp of the dressing with chicken. Let sit for 5 minutes. Add walnuts, bacon, spinach, onion, apple and remaining dressing. Toss.

Nutrition Facts : Calories 618.1, Fat 53.5, SaturatedFat 10, Cholesterol 59.4, Sodium 1500.5, Carbohydrate 15.9, Fiber 5.4, Sugar 6.5, Protein 23.8

SMOKEY APPLE BACON CHILI



Smokey Apple Bacon Chili image

I wrote this recipe along with my Dad in November of 2007. It's a sweet, smokey, new twist on chili. It's great topped with Shredded sharp cheddar cheese. It also won first place for Non-Traditional Chili at a school cookoff.

Provided by ERock666

Categories     Pork

Time 2h40m

Yield 1 Pot, 10-12 serving(s)

Number Of Ingredients 17

1 lb hickory smoked bacon, cut into 1-inch pieces
1 1/2 large sweet onions, Diced
2 jalapeno peppers, De-seeded, De-veined, Diced
2 lbs ground beef
1 1/2 cups apple cider
1 tablespoon liquid smoke
1/2 teaspoon liquid smoke
2 teaspoons cumin
1 bay leaf
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
15 ounces red kidney beans, drained
15 ounces diced tomatoes with juice
15 ounces tomato paste (1 1/2 small cans)
3 medium cortland apples

Steps:

  • In a large saucepan, fry Bacon until crispy over medium-high heat. Remove from pan and set aside.
  • Sautee onions and peppers in bacon grease. About 3-5 Minutes.
  • Add beef and cook until brown.
  • Add cider and one tablespoon liquid smoke. Bring to a boil.
  • Add cumin, bay leaf, salt, cayenne, garlic and chili powder and mix.
  • Add beans, tomatoes and tomato paste. Bring to a boil. Simmer for about two and a half hours or until thickened.
  • Remove the core from the apples and cut into a medium to large dice.
  • Add bacon, apples, and the half teaspoon of Liquid Smoke and mix.
  • Serve Hot topped with Shredded Cheese.

Nutrition Facts : Calories 538.6, Fat 34.8, SaturatedFat 12.2, Cholesterol 92.6, Sodium 1106.9, Carbohydrate 29.5, Fiber 7.2, Sugar 12.4, Protein 28.5

APPLE & BACON SALAD



Apple & bacon salad image

A perfect November salad, with seasonal crunchy apples, hazelnuts, and celeriac

Provided by Good Food team

Categories     Lunch, Side dish, Starter

Time 30m

Number Of Ingredients 11

250g French bean , trimmed
2 eating apples , such as Cox's
¼ celeriac
juice of ½ lemon
50g blanched hazelnut
1 tbsp sunflower oil
8 slices smoked streaky bacon , chopped into small pieces
4 handfuls salad leaves, such as frisée or rocket
4 tbsp hazelnut oil
1 tbsp cider vinegar
1 tsp Dijon mustard

Steps:

  • Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
  • Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
  • Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

Nutrition Facts : Calories 322 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.36 milligram of sodium

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